An easy and delicious crab quiche, with fresh herbs and Gruyere or Swiss cheese. Perfect for any time of year or any time of day!
Why you'll love this crab quiche recipe
- This delicious quiche is filled with crabmeat, combined with lots of fresh herbs and nutty Gruyere cheese (or Swiss, if you prefer).
- It bakes up beautifully with the additional chives on top, which make for a pretty presentation for entertaining.
- Using store-bought pie shells makes this quiche wonderfully easy!
Crab - I love real, lump crab meat, either canned or frozen. If the cost is prohibitive where you live, you can substitute "mock" crab for a similar flavour profile.
If you can't find crab or it is cost prohibitive, you can substitute thawed, frozen cooked shrimp.
Herbs - Fresh herbs are best here, if possible. I even love the cilantro in this one, even though I'm not always a fan. I've provided some options and amounts for substituting dried herbs in the Recipe Card, as well.
Cheese - I love the nutty flavour of Gruyere cheese and it will always be my first choice for this quiche. Alternately, go with Swiss or Emmental cheese, which is usually more economical and has a similar flavour profile.
Half and Half Cream - this is the 10% b.f. cream. I find it provides just the right amount of richness to this quiche. You can substitute milk, but the results will be less creamy of course, you can also substitute a heavier cream, for a richer quiche. A combination of heavy cream and milk would reasonably replicate the half and half cream, as well.
Pie Shell - I love the convenience of using store-bought pie shells, but you can certainly make your own pie shell, if you prefer.
- I have not found that I need to par-bake the pie shell, but if you prefer, you can par-bake the empty pie shell for 8-10 minutes, let cool, then fill and bake.
Making Ahead, Storage and Freezing
I find quiche holds up well making ahead and re-heating to serve. To re-heat, place onto a baking sheet and loosely cover with a piece of aluminum foil. Pop into a 350F oven until just warmed through, about 15-20 minutes.
This quiche keeps well in the fridge or freezer, so don't hesitate to double the recipe and make two, to have an extra to enjoy later.
Quiche freezes well up to 3 months.
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- 1 9-inch frozen deep dish pie shell, thawed, unbaked
- 5 large eggs
- 1 1/2 cups half and half cream, 10% b.f.
- 2 Tablespoons finely chopped fresh chives, plus whole chives for topping, or 1/2 tsp dried
- 2 Tablespoons finely chopped fresh parsley, or 1/2 tsp dried
- 2 Tablespoons finely chopped fresh cilantro, or 1/2 tsp dried, or omit and use more parsley
- 1/4 teaspoon Old Bay seasoning, or substitute a pinch of celery salt and a pinch of paprika
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 cup Gruyere cheese, grated, or substitute Swiss or Emmental
- 1/2 lb. lump crabmeat, canned or thawed if frozen, and picked over
- Preheat oven to 375F. (not fan assisted) with rack in the centre of the oven.
- In a large bowl, whisk together the eggs, cream, herbs and seasoning. Stir in grated cheese and crabmeat.
- Pour the egg mixture into thawed, unbaked pie crust (you may have a tiny bit of filling that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top.
- Bake quiche until filling puffs and is no longer wobbly in centre when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.